Citrus Stir-fry Shrimp

By Tamipri

Ingredients

• 10 oz. raw shrimp, peeled and deveined, tails removed
• 3 c. snow peas
• 3 c. white mushrooms, quartered
• 1/2 c. canned sliced water chestnuts, drained and halved
• 1/3 c. fresh orange juice, straight from the fruit
• 1/2 tsp. cornstarch
• 2 1/2 tsp. Splenda, granulated
• 3 Tb. light soy sauce
• 2 1/2 tsp. minced garlic
• 2 Tb. chopped scallions

Details

Servings 2

Preparation

Step 1

Bring a medium pot filled two-thirds of the way with water to a boil.

Meanwhile, in a small dish, combine orange juice, soy sauce, Splenda, cornstarch, garlic and scallions. Mix thoroughly and transfer to a small saucepan. Set heat to low and cook for 5 minutes, stirring often.

Remove sauce from heat, transfer back to the small dish, and set aside.

Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 seconds for large shrimp). Drain water, and rinse shrimp in cold water and set aside.

In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5-7 minutes. (Veggies should still be crisp.)

Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2-3 more minutes, until entire dish is thoroughly heated and mixed.



Each serving=282 calories